Winter Warmers: Gruner Veltliner
You’re probably grateful to learn I’m not just a wine nerd. One of my other passions is cycling (yes, my road bike even has a name). I’ve found if you are really passionate about something (or things), it is only natural your various interests intersect – however much in your thoughts rather than in practice. Case in point: I’m not likely to sip some vino and get on my bike, but sometimes I think about what “grape” I might be on any given day. (One of these days I’ll probably even post on the topic in and of itself – or better yet, start a discussion on the new Pour Favor Facebook page….) For whatever reason, this week I’ve been feeling a bit Gruner Veltliner - and feel compelled to post accordingly…
Gruner Veltliner is a native Austrian white grape – their most well known and most planted, in fact. Like training athletes, I find Gruner gets even better over time. 8 out of 10 times I open a bottle, it tastes better on day two than day one, and even better on day three than day two (after that, you may be pushing it). It takes time for it’s muscle to show. Gruner is a svelte athlete, with terrific definition, but without an overblown, steroid-infused look/feel. (Exactly the one I’m going for myself.)
Gruner also balances it’s sweet (read: fruit forward) with it’s sexy (read: character-driven, white pepper ‘spice appeal’) side. Think ripe, fleshy white peaches, a hint of citrus, a dash of apricot – and white pepper minerality. This is the formula for one of the most food-friendly and versatile wines you can find. And its extra touch of oomph (i.e. weight from its svelte muscles) makes it a terrific white to enjoy during the winter months. Lovely acidity even allows it to precede a meal – or a night out on the town.
Which ones do I tip my hat to in particular? Try the Hofer Gruner Veltliner for a mere $12 (and a 1L bottle at that!); the Laurenz Singing Gruner for $15; or, seek out one of Kurt Angerer‘s special offerings.
Are you feeling like a Gruner these days, too?
February 11th, 2009 at 10:01 am
Hi Rebecca,
The timing of this entry couldn’t have been more perfect- I cracked open my first bottle of Gruner Veltliner just last night. It was a 2006 Loimer Gruner Veltliner Terrassen. It was pretty good- and I agree that it went really nicely with food (had it with some Pad Thai.) A little abrupt on the finish, but overall yeah- very nice stuff!
I’ll look forward to seeing how it tastes tonight based on your tip that it can sometimes get better the 2nd and even 3rd night.
Thanks!
Bob
February 11th, 2009 at 10:11 am
How fortuitous! Question: how did you store your wine overnight last night? Did you pump it out first or simply cork and fridge it? I’ll be curious to hear your impressions having tasted it on Day 2! I like to experiment with wine storage when it comes to GV…. Cheers!
February 13th, 2009 at 8:54 pm
Okay, I’ve finished my experiment and I’m here to deliver my report. Cork!? What cork? Screw cap, baby!
I though it *did* overnight very nicely. I’d never considered a wine stored in the fridge overnight as a candidate for this characteristic. I’ve noticed that red Bordeaux is consistently better the 2nd night, but not white wines. I’ll keep an eye out for this in the future for sure.
Overall though, a very nice varietal that I’ll keep in mind as a food-friendly French white.
Thanks!